walleye florentine
(3 ratings)
Impress your friends by serving this gormet style dinner.
►
(3 ratings)
yield
2 / 4
prep time
20 Min
cook time
30 Min
method
Bake
Ingredients For walleye florentine
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4walleye filets
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1 lgbag spinach (cooked and chopped)
- MORNAY SAUCE
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4 Tbspbutter
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4 Tbspflour
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1 pinchcayenne pepper
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1 cmilk
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1/4 cheavy cream
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1/2 cclam juice
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3 Tbspdry white wine
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1/4 cshredded gruyere or swiss cheese
-
1/4 cgrated parmesan cheese
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salt, pepper to taste
-
drops of fresh lemon juice
How To Make walleye florentine
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1In saucepan over medium-low heat, melt butter. Make the roux by whisking in flour and cayenne pepper, and cooking for 2 min. without browning, stirring occasionally. Remove from heat and let cool for a minute or so.
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2In a bowl, combine milk, cream, clam juice and wine. Add all at once to the roux stirring constantly until the mixture comes to a boil and is thickened and smooth. Stir in the cheeses and remove from heat.
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3Let sit, stirring occasionally until cheese is melted. Season to taste with salt, pepper and drops of lemon juice. (If sauce becomes too thick, thin with additional milk)
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4Prepare to bake: Preheat oven to 400 degrees. Spread 1/2 inch layer or so of cooked spinach that has been coarsely chopped and seasoned with salt pepper and a dash of nutmeg in the bottom of a buttered, shallow-sided casserole dish.
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5Please walleye fillets on top of spinach in a slightly overlapping layer.
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6Spoon the Mornay sauce over the top of the fish to cover and sprinkle with additional grated cheese.
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7Bake in preheated oven for 15 to 30 mins. or until fish is barely done, (not overcooked).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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